AUTHOR=Sharifi-Rad Javad , Rayess Youssef El , Rizk Alain Abi , Sadaka Carmen , Zgheib Raviella , Zam Wissam , Sestito Simona , Rapposelli Simona , Neffe-Skocińska Katarzyna , Zielińska Dorota , Salehi Bahare , Setzer William N. , Dosoky Noura S. , Taheri Yasaman , El Beyrouthy Marc , Martorell Miquel , Ostrander Elise Adrian , Suleria Hafiz Ansar Rasul , Cho William C. , Maroyi Alfred , Martins Natália 

TITLE=Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications

JOURNAL=Frontiers in Pharmacology

VOLUME=11

YEAR=2020

URL=https://www.frontiersin.org/journals/pharmacology/articles/10.3389/fphar.2020.01021

DOI=10.3389/fphar.2020.01021

ISSN=1663-9812

ABSTRACT=<p>Curcumin, a yellow polyphenolic pigment from the <italic>Curcuma longa</italic> L. (turmeric) rhizome, has been used for centuries for culinary and food coloring purposes, and as an ingredient for various medicinal preparations, widely used in Ayurveda and Chinese medicine. In recent decades, their biological activities have been extensively studied. Thus, this review aims to offer an in-depth discussion of curcumin applications for food and biotechnological industries, and on health promotion and disease prevention, with particular emphasis on its antioxidant, anti-inflammatory, neuroprotective, anticancer, hepatoprotective, and cardioprotective effects. Bioavailability, bioefficacy and safety features, side effects, and quality parameters of curcumin are also addressed. Finally, curcumin’s multidimensional applications, food attractiveness optimization, agro-industrial procedures to offset its instability and low bioavailability, health concerns, and upcoming strategies for clinical application are also covered.</p>